Teff is an ancient grain and grass that is capturing global attention for its dual uses in modern agriculture and nutrition. This annual warm-season grass, Eragrostis tef, is a versatile crop, providing seed for human consumption and high-quality forage for livestock. Originating in the Horn of Africa, Teff is highly valued for its adaptability and resilience, thriving in diverse climates and poor soil conditions.
Botanical Identity and Historical Roots
Teff belongs to the genus Eragrostis, commonly known as lovegrass, and is the only cultivated species among its 349 relatives. Its domestication is believed to have occurred in the Ethiopian Highlands, with cultivation dating back as far as 4000 BCE, establishing it as one of the world’s oldest domesticated crops. The grain remains a major staple crop in both Ethiopia and Eritrea, where it provides a significant portion of the daily protein intake for millions of people. The name “teff” is thought to derive from the Amharic word “teffa,” which means “lost,” a direct reference to the grain’s minute size. Teff produces the smallest grain in the world, with a diameter typically less than one millimeter. The plant itself is a fine-stemmed, tufted grass that can grow up to one meter tall and is recognized as a C4 plant, allowing it to fix carbon more efficiently in warm, dry conditions.
Teff as a Gluten-Free Grain Source
Because the bran and germ are too small to be separated from the endosperm during milling, teff flour is inherently a whole grain, ensuring that all its nutrients are retained. Teff is naturally gluten-free, making it an excellent alternative for individuals with celiac disease or gluten sensitivities. Its protein content is comparable to other cereals, but it offers an excellent balance of essential amino acids, including higher levels of lysine than many other grains. The grain is also a good source of dietary fiber, with a high proportion of resistant starch, which is beneficial for digestive health and blood sugar management. Varieties range in color from a light ivory to a reddish brown, with the darker types often showing higher levels of iron and calcium. Teff contains more iron, calcium, and zinc than many other common cereals. Traditionally, the flour is fermented and used to make injera, a spongy sourdough flatbread that is central to Ethiopian cuisine. In modern kitchens, teff is used in flours for gluten-free baking, cereals, porridges, and as a whole grain in side dishes.
Teff’s Role as a High-Quality Forage Crop
Beyond its use as an ancient grain, teff has gained significant attention as a high-quality annual forage crop, particularly in the United States. It is a warm-season grass, meaning it thrives in the summer heat when the productivity of cool-season grasses often declines. This rapid growth makes it suitable for double cropping, where it can be planted after a spring cereal grain harvest to provide an extra cut of hay. Teff hay is highly valued for its fine stem structure and soft leaf tissue, which contribute to its high palatability and digestibility for livestock. Its forage quality, including crude protein levels often between 6% and 11%, is comparable to many cool-season grasses. It is a popular choice for horses because it is low in nonstructural carbohydrates (NSC), which is important for managing certain metabolic conditions. When managed for hay, teff can yield multiple cuttings, with the first harvest typically occurring 45 to 55 days after planting.
Key Requirements for Cultivation
As a warm-season annual, teff requires soil temperatures of at least 65 degrees Fahrenheit to establish successfully, and it cannot tolerate frost at any stage of growth. Teff is adaptable to a wide range of soil types but requires excellent drainage to prevent issues. Due to the extremely small seed size, a very firm seedbed is necessary to ensure good seed-to-soil contact. The seed must be planted very shallowly, ideally between 1/8 and 1/4 inch deep, as deeper planting can significantly reduce emergence rates. While teff is known to be drought-tolerant once established, it requires adequate moisture during the germination period. Management often involves split applications of nitrogen fertilizer to support multiple cuttings and maximize forage yield without causing the plant to fall over, a condition known as lodging.